GRILLED PEANUT BUTTER AND TOFUTTI CREAM CHEESE SANDWICH
Fresh Russian black bread spread with country-style Dijon mustard, peanut butter and Tofutti Better Than Cream Cheese. Layered with sweet roasted peppers, bread & butter pickles and sweet onion. Grilled in cracked pepper and olive oil. Served with an olive stick and kettle potato chips.
Makes 1 sandwich
2 slices Russian black bread
Poupon Dijon country-style mustard
peanut butter, either creamy or natural (the type where the oil separates and rises to the top), at room temperature
8 oz. container Tofu Better Than Cream Cheese, at room temperature and whipped in container with fork till fluffed
1 inch pieces sweet red roasted peppers, enough to cover one bread slice
3-4 sweet pickle slices
very thinly sliced sweet onion
salt & fresh cracked pepper
olive oil for frying
Kalamata olives for garnish
kettle potato chips for accompaniment
On one slice of bread, evenly spread about 1 tablespoon mustard.
On second slice, evenly spread about 2 tablespoons peanut butter.
Top peanut butter evenly with about 2 tablespoons Tofutti Better Than Cream Cheese.
Sprinkle Tofutti cheese lightly with salt, then cracked pepper.
Place roasted peppers evenly on top of Tofutti cheese.
Place pickle slices on top of mustard bread slice, then top pickles evenly with onion slices.
Heat skillet, over medium-low heat, till hot. Add a couple tablespoons olive oil and some cracked pepper. Evenly distribute pepper in oil, by rolling skillet, then place sandwich in skillet. Brown on one side. Turn, re-oil skillet, then using flat pot lid or broad spatula, press sandwich down firmly. Cover skillet with lid and cook till cheese and peanut butter melt and sandwich is browned and hot throughout.
Transfer to serving plate. Do not cut sandwich. Serve whole for easier eating.
Skewer 3 Kalamata olives with a toothpick and stick into top of sandwich.
Arrange a couple handfuls of potato chips next to sandwich and serve.